Orange and sun-dried tomato feta

Prep 15 min
Plus Marinating Time: 720 minutes
Makes 8 to 12 servings



200-g container
feta, or 7-oz. block
1/3 cup
2 tbsp
large orange
oil-packed sun-dried tomatoes
2 tbsp
drained capers
1 tsp
1 tsp
fennel seed, optional
1/2 tsp
freshly ground black pepper
green onions, sliced (optional)


  • Drain feta, if necessary. Taste feta. If it is really salty, rinse quickly under cold running water. Pat dry with paper towels, then cut into 1/2-inch (1-cm) cubes. Place in a large glass jar or container just a little larger than feta but still big enough that you can gently stir mixture.
  • In a small bowl, whisk oil with honey. Thinly slice garlic and grate peel from orange and add. Drain sun-dried tomatoes then coarsely chop. They should measure about 1/4 cup (50 mL). Stir into oil mixture with capers, dill and fennel seeds and pepper. Pour over cheese. Stir to gently mix.
  • Cover and refrigerate at least overnight, preferably up to 3 days, before using. Occasionally turn jar or gently stir to redistribute marinade. Feta will keep well, covered and refrigerated, up to 2 weeks. Remove from refrigerator about 1 hour before serving. Then place cheese in a shallow bowl. Drizzle with some of the marinade and sprinkle with green onions. Wonderful with slices of toasted baguette.

A great make-ahead, this marinated cheese looks so gorgeous in glass canning jars that it makes a beautiful hostess gift as well as a fabulous cocktail nibbly. Double the recipe and keep a stash for unexpected drop-ins.


Calories 175, Protein 4 g, Carbohydrates 7.3 g, Fat 14.9 g, Fibre 0.7 g, Sodium 362 mg.
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